Keep hunger pangs at bay whilst still satisfying that sweet tooth with this healthier substitution.
Add the flour, oats, baking powder, baking soda and salt in a food processor and ground them finely.
In a large bowl add the yogurt, sugar, melted butter, lemon zest, eggs and vanilla extract, and whisk them until they are all well combined.
Continue by adding the flour mixture from step one, and mix until it is fully incorporated (do not over-mix).
Finally add the blueberries and fold them into the mixture.
Add muffin liners to a muffin tray and fill each one with the mixture (make sure approx 3/4 of the liner is filled).
Bake them in a preheated oven at 180ºC (350ºF) for approx 22 minutes or until golden.
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